Summary
WHEN the Reades moved to the island of Mull in 1983 to farm dairy cows, they could hardly have envisaged that the small cheeses they started to make in a bucket would end up being sold in huge 50lb truckles, and be in so much demand the couple can barely keep up.
Although Chris and Jeff Reade knew about milk and dairy farming, they had to learn the craft of cheese-making from scratch. Their award-winning Isle of Mull cheddar is made to a traditional recipe. But it differs from its English counterpart, according to Chris, in that "it is a product of here".See the full content of this document
Extract
Cheese, Gotta Have It
The island's water and soil are different from that in Cheddar, as are the herbs and draff (a distillery by-product of ground-up malted barley) that the cows eat. All these give the cheese its unique character.
The ...See the full content of this document
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